An Easy, Flavorful Turkey Brine Recipe With Chicken Stock

As an enthusiastic home cook who loves hosting Thanksgiving dinner each year, I’m always trying out new techniques to make the perfect turkey. Over the years, I’ve found brining to be a game-changing turkey preparation that makes the meat juicy, tender and full of flavor But I’ve recently discovered an even better brine – one that uses chicken stock. In this article, I’ll explain my method for turkey brining with chicken stock and why it’s become my go-to recipe

Brining is the process of soaking a turkey in a saltwater solution before cooking, which helps keep the meat incredibly moist and well-seasoned The salt in the brine seasons the turkey throughout while also altering the structure of the proteins so they retain more moisture when cooked. I’ve been brining my Thanksgiving birds for over a decade and it’s made a major improvement in taste and texture

But I found that plain saltwater brines, while effective, lacked a fullness of flavor. So I started experimenting with adding stock to my brine to boost the taste. Chicken stock, with its savory umami richness, has proven to be a game-changer. The flavors infuse deeply into the turkey resulting in a juicy, tender bird that tastes like Thanksgiving!

So why does chicken stock make such an amazing brine? First, the collagen and gelatin from the chicken bones and connective tissue add body to the brine. This translates to a silkier texture in the final turkey meat. The aromatic vegetables like celery, onions and carrots also provide big flavor. And the chicken meat essence permeates the turkey in the most mouth-watering way. It’s as easy as simmering chicken wings or legs to make a flavorful stock. No need for store-bought!

Here’s my simple recipe

Chicken Stock Turkey Brine

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 5 peppercorns
• Bones/legs from a roasted chicken or turkey
• 4-8 cups homemade chicken stock

1. Combine water, salt, brown sugar, vegetables and spices in a large pot. Add chicken bones/legs. Simmer for 30 mins.
2. Remove from heat and stir in chicken stock. Taste and add more salt if needed. Cool completely.
3. Place thawed turkey in large container. Pour cooled brine over turkey ensuring it’s fully submerged.
4. Refrigerate 24 hrs, flipping turkey halfway through.

I like using a combination of water and chicken stock in the brine rather than straight stock. This allows the essences to properly disseminate while still diluting the salt concentration to an ideal level. Too much salt can make the turkey overly salty.

When brined in this chicken stock solution, the turkey comes out remarkably juicy, succulent and full of rich, savory flavor. The meat is seasoned through-and-through while still being tender and perfectly moist. And nothing beats that concentrated chicken essence permeating each bite!

I’ll never go back to plain water-salt brines after discovering how much chicken stock enhances the turkey. My family raves about the intense flavors and I’ve converted many dinner guests into believers! I’ve gotten so many compliments on the most flavorful, juicy holiday turkeys thanks to this simple trick.

So for your next Thanksgiving turkey, ditch the plain saltwater and try my chicken stock brining method. Your taste buds will thank you! This easy technique infuses incredible flavors into the meat that you just can’t achieve otherwise. I promise it’ll be the most mouth-watering, decadent turkey you’ve ever tasted. Now pass the gravy!